Fish and Seafood
- A dauce egre -
Fish
in a sweet
and sour sauce. From A
Boke
of Gode Cookery Recipes.
- A dauce egre -
Fish
in a sweet
and sour onion sauce. From Medieval
Recipe Translations.
- A pikesauce for a
Pike / Breme Perche / Roche / Carpe / Eles / floykes / and all maner of
brouke fisshe - how to
prepare various fish in appropriate sauces. From A Renaissance Cookery Book.
- Baked Fish in Dilled
Cheese - Fish
baked in a dill cheese sauce. From Modern
Recipes for Beginners.
- Carp to Roast - From 17th
Century English Recipes.
- Congur in Sawse -
Fish
or eel in
a green garlic sauce. From Recipes
from A Newe Boke of Olde Cokery.
- Crabbe or Lopster
boiled
- Crab
or lobster served with vinegar. From Medieval
Recipe Translations.
- Elus Bakyn in Dyshes
- eels baked
in red wine. From A
Boke
of Gode Cookery Recipes.
- Eles in Grave -
Fish
in almond milk. From Recipes
from A Newe Boke of Olde Cokery.
- Fish Pies - Fish
and
fruit pie. From Recipes
from A Newe Boke of Olde Cokery.
- Gele of Fyssh -
Fish in
aspic. From Recipes
from A Newe Boke of Olde Cokery.
- Kakavia -
a
fresh fish
and seafood soup. From Byzantine
Recipes.
- Kulebiake -
traditional Russian
loaf stuffed with salmon. From Modern
Recipes for Beginners.
- Lamprays Bake -
Baked
fish with
spiced wine sops. From Recipes
from A Newe Boke of Olde Cokery.
- Oystres en Grauey
-
Oysters in almond
milk. From Recipes
from A
Newe Boke of Olde Cokery.
- Pickled Salmon -
Salmon marinated
in vinegar & spices. From The
Historical Cookery Page.
- Pike in Brase -
Cinnamon wine sauce
for braised fish. From Recipes
from A Newe Boke of Olde Cokery.
- Pike in Galentyne -
Poached fish
in a cinnamon onion sauce. From Recipes
from A Newe Boke of Olde Cokery.
- Puddyng of purpaysse
- stuffed
porpoise. From Medieval
Recipe
Translations.
- Pyk in Galauntyne
-
grilled fish
in a wine sauce. From A
Chaucerian Cookery.
- Pykes in Brasey -
grilled fish in
a wine sauce. From A
Boke
of Gode Cookery Recipes.
- Roseye - Rose
almond
sauce for fish. From Recipes
from A Newe Boke of Olde Cokery.
- Sallets for fish
daies.
Another
- a carrot & shrimp salad. From A
Boke of Gode Cookery Recipes.
- Salmon Fressh Boiled
-
Poached salmon. From Recipes
from A Newe Boke of Olde Cokery.
- Sauce for Stokfysshe
-
Walnut and
garlic sauce for fish. From Recipes
from A Newe Boke of Olde Cokery.
- Sauce Pour Lamprey
-
Blood sauce
for fish. From Recipes
from
A Newe Boke of Olde Cokery.
- Seafood Mince of
Scallops
and Shrimp
- Seafood cakes of shrimp & scallops. From The
Historical Cookery Page.
- Shrympes - shrimp
served with vinegar. From Medieval
Recipe Translations.
- Tart de brymlent
- a
fish &
fruit pie. From Medieval
Recipe
Translations.
- Tart de ffruyte -
a
pie of dried
fruits & pine nuts, topped with fresh salmon pieces. From A
Boke of Gode Cookery Recipes.
- Tartes of Frute in
Lente
- Fruit
and fish pie. From Recipes
from A Newe Boke of Olde Cokery.
- To boyle Place or
Flounders - From 17th
Century English Recipes.
- To Collar Eles -
From 17th
Century English Recipes.
- To Cook a Fish in
Three
Ways and Styles-
A fish is cooked in 3 different ways: the tail is boiled, the middle is
roasted, and the head is fried; the mouth is made to breathe flames.
From Incredible Foods, Solteties, and
Entremets.
- To dresse a Crab
- crab meat dressed in its own
shell. From A Renaissnce
Cookery Book.
- To make a Frose -
pork or fish
cooked with eggs. From A
Boke of Gode Cookery Recipes.
- To make a Pye with
eeles
and oysters
- From 17th Century
English
Recipes.
- To
make Nowmbyls
of Muskyls - shellfish in a thick almond milk sauce. From Medieval
Recipe Translations.
- To seeth Fresh Salmon
- salmon poached
in beer, vinegar, and herbs. From A
Boke of Gode Cookery Recipes.
- To sowce a Pike,
Carpe,
or Breame
- From 17th Century
English
Recipes.
- To sowce Oysters
- From 17th
Century English Recipes.
- To Stew a Carp -
From 17th
Century English Recipes.
- To stew Gurnets
- From 17th
Century English Recipes.
- To Stew Trouts,
Carp,
Tench, &c.
- From 17th Century
English
Recipes.
- Turbut Roste Ensauce
-
Turbot in
a ginger wine sauce. From Recipes
from A Newe Boke of Olde Cokery.
- Welkes Boyled -
Shellfish. From Recipes
from A Newe Boke of Olde Cokery.
Return To: All Gode Cookery
Recipes
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